I've been making pepperoni pizzas and cheese pizzas for my church. I thought I would sell more if I started making more varieties, so I got some ham, onions, pineapple, and ricotta and started making Hawaiian pizza.

I thought it was delicious, and people there who like Hawaiian pizza agreed, but those stupid pepperoni pizzas moved, and the Hawaiian didn't.

What is wrong with people? The pepperoni version is really good, but how can anyone not love Hawaiian pizza?

I think maybe the problem is that Hawaiian toppings go better on thin pizza, and I'm doing Sicilian.

I used a combination of fresh and canned pineapple, a spicy sausage and pepperoni on the pizza shown at http://www.pizzamaking.com/forum/index.php/topic,1707.msg15310.html#msg15310. The style was American but I don't see why the results won't be similar on a Sicilian style pizza. As noted in the above post, "I thought the sauce and toppings were very complementary and harmonious, with pleasing contrasts of sweetness, saltiness, heat and spice."

Ricotta is the cheese of the angels. It belongs everywhere. And there is no way I'm slicing up pineapples in addition to my other chores. If they can't appreciate canned pineapple, fresh pineapple is not going to make a difference.

Ricotta is the cheese of the angels. It belongs everywhere. And there is no way I'm slicing up pineapples in addition to my other chores. If they can't appreciate canned pineapple, fresh pineapple is not going to make a difference.

This is an old thread but still makes for a good discussion. Here is how you make a really good pineapple pizza.

Fry up some hot breakfast sausage like Jimmy Dean in the one pound packages. Add more crushed red peppers to make it hotter. Now get a can of sliced pineapple in HEAVY syrup. It must be in heavy syrup to have a very very sweet pineapple. Use cheese of choice but Mozzarella is the best for this pizza.

No onions or peppers but if you insist presalt them for awhile before adding to the pizza.

It is of course the very sweet and the very hot sausage combination that makes this a winner. These are always a huge hit.

I've had some bad pineapple and ham pizza before, it's big in England.

Allot of it is to do with balance of the toppings, too much either way and it's really bad, you gotta get it just right, I for one don't like it that much to try and work out the percentage proportions of both toppings but funnily enough I had a sample piece at whole foods yesterday that made me go "Hmmm not bad"

Being a pescatarian, the ham, pepperoni, etc are not viable options for me.

I have been tinkering with pineapple, perhaps far too much, lately.

The combination of cold smoked mozzarella, fior-di-latte, red onion, sea salt, fresh pineapple and fresh mint, with a wee bit of cracked black pepper is pretty good. I still think pineapple is a little too sweet and a little too "wet" for pizza.....so I have been slicing the pineapple super thin and have teamed up this topping combination on my square pizza ("Sicilian") to mitigate the moisture.

It's as close as I think I am gonna get to getting pineapple balanced on a pizza without adding some type of salumi. I prefer the fresh mint (post-bake), but fresh sage (post bake) is a nice touch too....although some fresh rosemary added pre-bake and cooked with the pie may take the best of show. --K

It uses a thick teryaki sauce, then a sprinkling of coconut, add some chopped greeb bell pepper, pineapple chunks, pulled pork that has been dry fried a bit (twice-cooked) and top with fresh moz. The teryaki sauce must be thick or it gives a gumline.

Being a pescatarian, the ham, pepperoni, etc are not viable options for me.

Hah... wouldn't have guessed you were pescatarian... as am I

I always only use room temp pineapple, fresh cut, cored and drained (even after I core and cube it, if its been refrigerated, I try to let it get to room temp before eating or topping a pizza). I've been able to "salt down" the pineapple with asiago and chevre. It brings down the sweetness without removing the flavor of the pineapple. It's a hard habit to break, enjoying pineapple on pizza, LOL.

When we use pinapple we ONLY use fresh. There is a night and day difference between any canned pinapple and fresh. If you aren't getting a good sweet fresh one, then you need to make sure you are finding a ripe one (where all the eyes are the same size and not green much at all)

A good combination that we really like to use is prosciutto, red onion, and fresh pinapple sliced pretty thin (about 1/8").. The sauce is san marzano tomatoes spiced up with some red pepper.

Even though this thread is old, to the OP; why not try pepperoni and fresh pineapple? This combination gives you the salty, sweet, and spicy combination as well and tastes very good actually.

A pepperoni pizza can taste really bad if you don't have the right meat. I don't eat those because they seem to be more like an oil slick. I haven't tried a fresh pineapple yet but canned seems to work for a quick pizza. I get the small 8oz can. Does a 12" pizza.

I really like Hawaiian pizza. To me the trick is to use Canadian bacon sliced really thin (from the deli counter) and fresh pineapple. I like it when the edges of the bacon start to crisp and it needs to be thin to do this. I also cut the pineapple pieces a little smaller than what is pictured.

Just joined and hope to be a making pies in a week in NE Thailand. Yesterday made a trip into "the big city" for supplies and equipment. Had to stop at the Pizza Company (a chain as that's all there is and that's rare) for a lunch pie. Standard cheez and pep, 15 minutes. Was handed the box, a very lightweight C&P and girl hands me a packet. What is that? She says ket-chup. I stared at her in disbelief for a moment, then smiled and handed it back to her. She says "thai people like on pizza"......

What's your best selling pizza?

Ham and pin-appllle, and ket-chup.

I kid you not.

Logged

buceriasdon

Glenn, The use of ketchup as a condiment on pizza is quite prevalent in some parts of the world. I recommend you have it out on the counters for use. Also I vote with others saying there is no comparision between fresh and canned pineapple.Don

Just joined and hope to be a making pies in a week in NE Thailand. Yesterday made a trip into "the big city" for supplies and equipment. Had to stop at the Pizza Company (a chain as that's all there is and that's rare) for a lunch pie. Standard cheez and pep, 15 minutes. Was handed the box, a very lightweight C&P and girl hands me a packet. What is that? She says ket-chup. I stared at her in disbelief for a moment, then smiled and handed it back to her. She says "thai people like on pizza"......